Fundamentals of Menu Planning
3. Edition March 2008
272 Pages, Softcover
Wiley & Sons Ltd
Short Description
Understanding menu planning is essential to building a successful foodservice concept. Fundamentals of Menu Planning is used by hospitality management students, culinary students, and restaurant managers as a review of the principles of planning a menu, including concept development, design mechanics, and menu pricing.
An essential guide for a vital foodservice skill-revised and updated
Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design. This Third Edition also features:
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An updated nutrition and menu planning chapter, with new coverage of dietary guidelines, menu labeling laws, and the relationship between nutrition and health
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An expanded collection of sample menus from restaurants and hotels across the country that illustrate a wide variety of menu styles and descriptive copy
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Numerous forms, tables, and worksheets to aid in menu research, planning, and design
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New appendices and resources such as updated information on nutrition guidelines, an expanded list of culinary terminology, and cultural adaptations to the Food Guide Pyramid
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An increased number of practice problems to reinforce understanding of key concepts such as recipe costing and yield
With this accessible resource, hospitality and culinary students, restaurateurs, and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.
Chapter 1: New Trends in the Foodservice Industry.
Chapter 2: Market Survey.
Chapter 3: Nutrition and Menu Planning.
Chapter 4: Foodservice Menus.
Part 2: Financial Aspects of Menu Planning
Chapter 5: The Yield Test.
Chapter 6: Standard Recipes.
Chapter 7: Recipe Costing.
Part 3: Writing, Designing, and Merchandising the Menu
Chapter 8: Characteristics of a Menu.
Chapter 9: Sales History.
Chapter 10: Merchandising the Menu.
Chapter 11: Foodservice Equipment Analysis.
Appendix A: Descriptive Copy Exercise.
Appendix B: Descriptive Terms for Menus.
Appendix C: Words Frequently Misspelled on Students' menus.
Appendix D: Culinary Terms.
Appendix E: Measurements.
Appendix F: A Practical Guide to the Nutrition Labeling Laws for the Restaurant Industry.
Appendix G: National Restaurant Association's Accuracy in Menus.
Appendix H: Menu Marketing Characteristics.
Appendix I: Menu-Making Principles.
Bibliography.
Glossary.
Index.
BRADLEY J. WARE is a Professor in the College of Culinary Arts at Johnson & Wales University in Providence, Rhode Island.
CLAUDETTE LéVESQUE WARE is a Professor in the John Hazen White School of Arts and Sciences at Johnson & Wales University in Providence, Rhode Island.
